El Salvador

Description

Roast Level: Medium Roast

Tasting Notes: Nutty - Roasty - Cocoa Powder

This lot of direct trade coffee from the San Francisco Estate is an ongoing project between Cuvée Coffee and Jose Antonio Salaverria to methodically and sustainably increase quality at the farm level.

Using coffee grown on only the top of the mountain known as Cerro Las Ranas, this higher elevation creates a denser coffee bean, allowing for a more consistent roast and a broader range of flavors.

Coffee Details

Origin: San Francisco Estate, Juayua

Altitude: 1500–1750 MASL

Varietal: Bourbon, Pacas

Process: Pulp Natural, aka Honeyed

El Salvadorian coffee varietals often share a full body, mild to bright acidity, floral aroma and notes of honey, citrus, and chocolate with a fruity finish.

San Francisco Estate's offering from Juayua presents a Bourbon varietal processed using the pulp natural method, which tends to impart heavier body and fruit-forward characteristics compared to fully washed coffees. Grown at 1500–1750 masl in El Salvador's volcanic terrain, this lot from Cuvee Coffee leans toward earthier, more grounded expressions—the roaster identifies nutty and cocoa powder notes with roasty character. Pulp natural processing strikes a middle ground between traditional washed and natural methods, and this cup reflects that balance. The Bourbon varietal's inherent sweetness pairs well with the deeper, cocoa-driven profile Cuvee has developed here, making it a solid choice for drinkers seeking comfort and approachability over bright acidity.